This raspberry sauce recipe is my favorite out of all the ones I’ve tried. I appreciate MSG Mark Morgan.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 pint fresh raspberries
- ¼ cup white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
Instructions
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
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Reviews
I concur that the sauce is quite gelatinous when made as directed. I’d recommend half or 3/4 of the cornstarch.
I did not have cornstarch on hand but blended in a flour substitute. My only negative comment is that I feel the amount of water called for diluted the raspberry flavor slightly, and visually mine wasn’t a bright pink sauce; however it was still tangy and delicious. I blended 1T lemon and 1T orange juice because I like lemon with raspberry and wanted to up the tartness. Definitely puree, definitely strain! Mine was poured over slices of red velvet roulade with a buttercream filling that was too sweet alone. Everyone loved it.
This was yummy, but a little too gelatinous. I would use more water or less cornstarch next time to make a saucier sauce:)
Easy to make and fun! Perfect for drizzling on flourless chocolate cake! Doesn’t keep super long in fridge, with fresh raspberries a few days, I’d suggest using right away! Yum!!
Great recipe! I did not purée, but an absolute must to strain the mixture. Someone suggested adding almond extract, which I did! It still needed a little more pop. I added 1/2T of Kirsch(cherry flavored brandy). Perfect!!
I added some orange rind along with the orange juice to enhance the flavors. We used this on pancakes and it was a bit tart. An addition of sprinkled powdered sugar made it very good.
Easy delicious and perfect for cheesecake
This sauce was very good. A little light in flavor. I like it a bit thicker and more concentrated flavor. Next time I’ll reduce or eliminate water, although it did make straining it a lot easier. Topped AR NY Style Cheesecake, yum!
I’ll skip the cornstarch the next time. It turned into a gelatin once I refrigerated.
This was so good! I was out of oranges and substituted two teaspoons of Orange extract. That added a delicious dimension. I was out of corn starch so substituted corn syrup (about 12 cup and 12 cup less water. I still added the sugar to make it sweet enough for our taste. I served this without straining because my red raspberries had no seeds. This was lovely over vanilla gelato. Thanks for this keeper recipe!
Delicious and easy sauce, would definitely make sauce again.
Based on other reviews, I substituted orange juice for the water. Seeing as it’s black raspberry season here, I used fresh black raspberries. Plan on using it on orange sorbet and French toast.
Perfect!
I didn’t have fresh raspberries. I used frozen instead. I cut back on the sugar a bit. It turned out just fine.
No orange juice so used 1 tbsp lemon juice – great taste. Did not blend sauce. Garnished with fresh raspberries. Topped my diabetic crustless cheesecake (Mr Food’s diabetic cookbook). Beautiful presentation !
Awesome recipe. We loved it.
Very very good! Lots of potential ice cream, crepes, …. I put it over lemon pound cake-very good!!! Definitely a keeper.
It was really good especially on sugar cookies it is a great dessert for the whole family thanks for the recipe
So good. I didn’t use the sieve and it turned out great. Really easy to make.
Sweet and tart and filled with that lovely raspberry flavor. Amazing with flourless cake!
Made this raspberry sauce tonight to put on ice cream. This is a great recipe, and I will be making it again. Thank you for a wonderful sauce.